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Dutch Yellowtail fish recipe
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Yellowtail, Creamy Saffron Sauce & Horse Mushrooms

Course Dinner
Cuisine Dutch
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings

Equipment

  • Oven
  • Ovenproof Dish
  • Saucepan

Ingredients

Sauce Ingredients

  • 2 tbsp Olive Oil
  • 1 Shallot
  • 1 clove Garlic
  • Some Saffron or 1 teaspoon turmeric
  • 100 ml White Wine
  • 100 ml Shrimp Stock or fish stock
  • 100 ml Cream like oat cream

Other Ingredients

  • 600 gram Yellowtail Kingfish
  • 100 gram Horse Mushrooms
  • 300 gram White Beans (pre-cooked) or use 100 gram dried white beans*
  • 200 gram Cherry Tomatoes

Instructions

*[8 hours ahead..]

  • When you are using dried white beans, make sure to soak these 6 hours ahead (or overnight). Then cook the beans in clean water for about 45-60 minutes.

Preparations

  • Preheat the oven on 180 degrees Celsius or 356 degrees Fahrenheit. If you have a grill, feel free to turn this on as well. This will give the tomatoes a better roast!
  • Cut the shallot in small cubes, the clove of garlic in slices and the mushrooms in half. You can also cut the fish in 4 or 6 even pieces.

Cooking

  • Bake the shallot, garlic and mushrooms in the olive oil until glossy/brown.
  • Then add the white wine, saffron (or turmeric) and stock. Let this cook for about 5 minutes.
  • Then add the cream, drained beans and salt and pepper! Once the mixture is cooking, you can add it to the ovenproof dish.
  • Place the pieces of fish in the sauce and top with the cherry tomatoes.
  • Bake this oven dish for about 10 minutes in the preheated oven. The cherry tomatoes need to be roasted and the fish just cooked.

Serve

  • You can serve this dish with toasted (garlic) bread, cooked rice or a simple green salad!